Short description

I’ve made this strawberry cake countless times—it’s hands down one of the easiest and most flavourful cakes I ever bake. With 500 g of fresh strawberries both in the batter and on top, it tastes vibrant and summery, and the one-bowl, yogurt-and-oil batter makes it fail-proof.

Easy Strawberry Cake

Why I’ll Love This Recipe

I always reach for this cake when strawberries are in season, because I love how the yogurt keeps the crumb tender and moist while lemon adds brightness. There’s no creaming butter, no stand mixer—just whisking and stirring by hand. The result? A rustic, juicy cake that’s not overly sweet, and I can enjoy it warm with ice cream or at room temperature with whipped cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 500 g strawberries, hulled (tops removed)
• 1 cup sugar (caster/superfine best, granulated works too)
• ½ cup oil (vegetable or canola)
• 2 large eggs (~50 g each)
• 1 tbsp grated lemon zest
• ¼ cup lemon juice (about 1 large lemon)
• 1 cup plain yoghurt (unsweetened, Greek or regular)
• 1 tsp vanilla extract
• 2¼ cups all-purpose flour
• 4 tsp baking powder (or 1¼ tsp baking soda)
• Pinch of salt
• For serving: whipped cream, extra strawberries, icing sugar/powdered sugar

Directions

Preheat the oven to 200 °C (390 °F) or 180 °C (160 °C fan).
Grease and line a 23 cm (9″) cake pan.
Chop about one-third of the strawberries into ~1 cm pieces (to make about 1 cup) for mixing into the batter. Slice the rest in half for topping.
In a bowl, whisk together sugar, oil, eggs, lemon zest and juice, yoghurt, and vanilla until smooth.
Add flour, baking powder and salt; whisk until lump-free.
Pour half the batter into the pan, smooth, then scatter chopped strawberries over. Cover with remaining batter, smooth, and press halved strawberries cut-face down on top.
Bake for 50 minutes (check with a skewer—it should come out clean). If top browns too quickly, tent with foil.
Let cake rest in pan for 15 minutes before turning onto rack to cool further. Cool another 15 minutes or more before serving warm or at room temperature. Dust with icing sugar and serve with whipped cream or ice cream.

Servings and timing

This makes about 10–12 slices and serves 10–12 people.

Prep time: ~15 minutes
Cook time: ~50 minutes
Total time: ~65 minutes plus cooling time

Variations

I sometimes exchange half the oil for melted coconut oil—flavour works surprisingly well.
If I want it sweeter, I serve it warm with a scoop of vanilla ice cream.
I’ve used dairy-free yoghurt successfully when needed, with equally satisfying results.
For a more intense strawberry flavour, I’ve experimented with swapping strawberries for raspberries or blueberries using a similar method—lemon still works beautifully as a counterpoint.

storage/reheating

I keep it at room temperature in a covered cake box—crumb stays moist up to 5 days.
In humid or hot weather, I refrigerate it and bring to room temperature before serving.
It also freezes beautifully; I store slices in freezer-safe containers and thaw at room temp.

FAQs

What if my strawberries release a lot of juice and batter feels too wet?

That can happen if I chop too many berries inside. I stick to about 1 cup of chopped strawberries. More can lengthen bake time or make the crumb soggy.

Can I use frozen strawberries?

I’ve tried frozen, but they tend to release too much liquid and water down the batter. Fresh is best for this recipe.

Can I reduce the sugar?

Yes—caster sugar gives the best texture, but I reduce it by about 10% if I prefer less sweet. Just be aware it might affect tenderness a little.

Why use both yoghurt and oil instead of butter?

Oil keeps the cake moist longer and gives structure—especially helpful when baking with juicy fruit. Yoghurt adds a gentle tang that brightens the flavours with the lemon.

Does cake temperature or altitude affect bake time?

Yes—if the oven runs cool (or if I use fan mode at a lower temperature), it can take significantly longer. I always keep an eye and test with a skewer.

Conclusion

I love this easy strawberry cake because it celebrates fresh fruit, is quick to mix, and gives a moist, tender crumb with minimal fuss. Whether I serve it warm with ice cream or cooled with whipped cream, it’s always a hit. Give it a try—I bet it’ll become one of your go-to strawberry desserts too.